onion and garlic
|Moderate amount (you can leave it out if you don’t like it)|
|a few drops|
How to make loofah and tomato scrambled eggs
Peel the loofah, cut into hob pieces, add a little salt and marinate for at least 10 minutes.
Cut tomatoes into small pieces (you can also blanch and peel them); break eggs into an egg wash and add two or three drops of vinegar (to remove the smell); chop green onions and slice garlic
Add oil (I added peanut oil) and swirl it around in the pan to coat the bottom of the pan, add egg mixture when oil is hot, fry until golden brown, serve
Then add some oil, add green onions, garlic aromatic (not like you can add, here is the onion, small onion can be the last dish after adding), pour the loofah, tomatoes and stir-fry Turn to low heat, the loofah becomes soft and a little transparent, no white that is cooked, add eggs, the right amount of salt, stir-fried mix well that can be loaded.